Egg Osmosis Lab Report

In the rubber egg lab also known as the osmosis lab, I first measured the circumference of the egg which was 6 inches. The egg had no cracks and was hard. I placed the egg in the vinegar and within seconds the egg started to bubble. These bubbles were carbon dioxide. After 72 hours the shell of the egg had started to dissolve or flake. This would be considered passive transport as the vinegar diffused across the egg shell without any force. Seventy-two hours into the experiment the membrane was exposed, and had a circumference of 8 inches. Before the egg had a shell and you couldn’t see through it but once the vinegar acted as an acetic acid it broke down the shell and left a yellow membrane that felt like rubber this is an example of diffusion. I then placed the egg in another container and put corn syrup over the egg for 24 hours. The egg had shriveled and shrunk, the water had left the egg and went into the syrup and that is what caused the egg to shrink. The corn syrup is essentially pure sugar with very little water so the osmotic pressure is very low. I then placed the shriveled egg in water and waited for another 24 hours. After observation the egg had no

Osmosis took place in the egg under a variety of conditions because the membrane of the egg has tiny openings where water can pass through from high to low concentrations. On day one, it was a hypotonic solution because the higher concentration of water in the vinegar moved to the smaller concentration in the egg. This means the egg was filled with water, which resulted in the eggs increase in size. On day three, the hypotonic solution occurred because the corn syrup had a lower concentration of water than the egg. That means the egg released water into the corn syrup, which resulted in the eggs decrease in size. On day four, the egg was placed in water which resulted in an isotonic solution where the concentrations become even. This

The primary purpose of the lab was to test and observe the effects of the process of osmosis on decalcified eggs. Before the process, the initial weights of the eggs were taken and noted. Two eggs were then immersed in a deionized water solution. The same was repeated to the other two solutions of 20% and 40% sucrose. The weights of the eggs were measured after 15 minutes to note the change in mass due to osmosis and again after 60 minutes to take the final measurement. Overall, while some human error might arise in the weighing process, care was taken in handling the eggs and during the weighing process. As such, it was found that the eggs behaved as predicted. It was found that the eggs placed in the hypertonic solution lost

Retrieve the solo cup with the egg in it and fill with the amount of vinegar that covers the egg appropriattly

The lab for this paper was conducted for the topic of osmosis, the movement of water from high to low concentration. Five artificial cells were created, each being filled with different concentrated solutions of sucrose. These artificial cells were placed in hypertonic, hypotonic, or isotonic solutions for a period of 90 min. Over time, the rate of osmosis was measured by calculating the weight of each artificial cell on given intervals (every 10 minutes). The resulting weights were recorded and the data was graphed. We then could draw conclusions on the lab.

The purpose to this experiment was to study the effect of osmosis in de-shelled chicken eggs in different percentages of sucrose solutions. Osmosis is the process, in which, water moves across a differentially permeable membrane. The eggs were soaked in vinegar to remove the outside hard shell but still leave the egg in its membrane. By placing the six de-shelled in different sucrose solutions, we tested the rate of osmosis. The eggs were placed in the solutions for an hour and weighed in fifteen minute intervals. Then, each weight was recorded and graphed. The results showed that the egg in the water solution gained the most weigh and the only other egg that gained a little weight was the one in the 10% solution. All the other eggs in the different solutions lost weight, even the unknown solution. According to the results the egg that was in the distilled water solution gained weight because it is the hypertonic solution. All the other eggs lost weight because they were placed in hypotonic solutions with different concentrations of sucrose. The egg that was placed in the higher concentration of sucrose lost the most weight. So, the higher the concentration of sucrose, the more water the egg lost.

The lid was then placed on the jar and an observation was made and recorded. Observations of the egg were then made after 12 hours and 24 hours had passed and the observations were recorded. After 24 hours had passed, the egg was removed from the syrup and rinsed with tap water and observations were made and recorded.

An egg has a semi-permeable membrane, thus processes like osmosis could occur. Osmosis is the movement of water molecules from an area of higher water concentration to an area of a lower water concentration. Osmosis is important, especially for living organisms, as they help distribute nutrients in the body. An egg’s mass would change when it is soaked in different substances. The goal of this experiment was to investigate how an egg changes through osmosis. This experiment was done to show how substances affect the mass of an egg. To start off, an egg’s mass was measured by putting the egg in a beaker then placing it on a mass scale. The beaker was then filled with vinegar and left alone for twenty-four hours. After a day, the egg was taken

The shell on the vinegar egg had fully dissolved leaving a translucent appearing egg intact in only the membrane of the egg. Based on everything I've done as well as researched regarding this experiement, I can conclude that the vinegar dissolved the shell due to the acid of the vinegar breaking down the calcium carbonate in the egg shell constantly until it reaches the thin, clear membrane that the vinegar cannot break down. This chemical reaction produced carbon dioxide gas resulting in fizz formation and after 4 days in the solution, this reaction dissolved the entire egg shell. You see the same type of reaction when baking

Picture 1.1 shows the egg after it had been soaked in vinegar for 24 hours. The vinegar solution become very bubbly and had a “frothy” texture that covered the egg.

I think due to the process of osmosis, the egg will slowly grow in size, soaking in water.

In conclusion, the data that was collected helped tell us that the solutions greatly affected the cell of the egg because it caused the egg’s mass to increase than decrease. Also saw how the solutions played a role in the phospholipid bilayer and saw how it altered the shape of the egg. However, it does not support my hypothesis on the affect the egg would undergo onced placed in sugar and water but sugar was not used in this experiment, but water was used and it didn’t affect the shape of the egg, all it did was cause the egg to be in a isotonic state. According to Khan Academy (2017), states that a cell is isotonic “When the extracellular fluid has the same osmolarity as the cell, there will be no net movement in or out of the cell”. Which

Also, this egg had bubbles on the shell while the other two eggs in the two other pHs did not. The bubbles and change in color show the reaction between the shell and the pH. The bubbles indicate that oxygen is being released due to the reaction between the liquid and the shell. The oxygen being released is coming from the oxygen from the carbonate which is what egg shells are composed of. So, as oxygen is being released the shell is losing the oxygen and therefore the shell is decomposing. The color change shows that the color is being absorbed by the egg.

The eggs will increase and decrease in mass when placed solutions with different amount of solutes. This

First the egg was placed in 200 mL of vinegar for 24 hours to dissolve the shell so the egg can represent a cell membrane. Then it was placed in a hypertonic solution of corn